Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.

Pick and roughly chop fronds from dill. Halve, peel, and finely dice shallot. Zest and quarter lemon.

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¼ cup pasta cooking water (½ cup for 4 servings), then drain orzo and rinse under cold water for at least 30 seconds. (Keep empty pot handy for Step 5.)

While orzo cooks, in a small bowl, combine panko, garlic powder, horseradish paste, half the dill, a drizzle of olive oil, and a pinch of salt.

Pat salmon* dry with paper towels; season all over with salt and pepper. Brush a thin layer of mustard on flesh sides of salmon. Mound panko-horseradish mixture on top of each fillet, pressing to adhere (no need to coat the undersides).

While salmon roasts, heat a drizzle of olive oil in pot used for orzo over medium heat. Add shallot; season with salt and pepper. Cook, stirring, until tender, 1-2 minutes.

Add cream sauce base, stock concentrate, half the everything bagel seasoning, and reserved pasta cooking water. Cook, stirring occasionally, until sauce has thickened slightly, 2-3 minutes more.

Remove from heat; stir in drained orzo, lemon zest, 2 TBSP butter, and a squeeze of lemon juice (4 TBSP butter and a big squeeze of lemon juice for 4 servings). Taste and season with salt and pepper.

Divide salmon and creamy orzo between plates. Garnish with remaining everything bagel seasoning and remaining dill. Serve with remaining lemon wedges on the side.